Orange and White Chocolate Chiffon Cake
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Orange and White Chocolate Chiffon Cake

By July 26, 2018

  • I’m back after a small break friends. Thankyou four your messages and enquirys as to my whereabouts.
    It’s summer vacay time here and as my family enjoys themselves back home, I’m in charge of all the cooking plus my experiments 🙂 and doing what I love the most...baking !!
    As my previous chiffon cakes were explained it’s pure love and luxury at first sight. Silky, trendy and carries all the oomph factor. Why not??!!
    This time with a match made in Heaven sorta pairing. Orange & white chocolate. The citrusy zingy fresh taste of an orange thrown against the sweetness of white chocolate. The intensity of flavour reaches another escalated level. Oooo. Drool worthy if I may say so.
    Have you watched sunsets when the sky is baked in an orange glow? This is just it. The colour complements the taste in all its glory.

Ingredients

Instructions

Get a 10 inch two piece tube pan ready, totally clean dry and grease proofed.
Ensure that the mixing bowls, spoons, spatula and whisks are thoroughly clean, dry and grease free.
Separate Egg Yolks and Whites into two large mixing bowls.
Preheat oven to 165 degrees C.
Sieve together cake flour, baking powder, baking soda and salt a few times and set aside.
Melt 100 grams white chocolate chips and set aside to cool. To this, add melted butter, oil, orange juice, orange zest and vanilla extract, mix well and set aside.
It is always better to gently warm the egg yolks and whites before you start whisking. But please make sure you do not over heat or you can very well have it as burji for ur dinner !!
Start whisking the yolks. After a minute, add 125 grams of sugar gradually and continue beating for 8 minutes till the mix is pale white and ribbony in consistency.
In another mixing bowl, start whisking the egg whites until it starts to foam, then add in the cream of tartar & give a thorough mix. Now start adding the other part of 125 grams sugar gradually. Beat on high speed till almost stiff peaks are formed. We do not want very stiff peaks, so be careful!
To the whipped egg yolks mix, add the flour mix alternating with oil & chocolate mix in three parts. Fold in with a spatula very gently, so that the mix is not deflated.
To this mix very gently fold in the egg whites with a rubber spatula, in three parts, till all the mix is uniformly mixed. Scoop out from the bottom, so that there is no unmixed flour lumps.
Pour the uniformly mixed final batter into the tube pan, level it, gently give a few taps and run a thin knife through the batter to break the air pockets.
Bake in a preheated oven for 60 to 75 minutes, until a wooden skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool it upside down on the tube pan supports completely for 1 to 1 ½ hours. After a complete cooling, run a thin knife through the side and the center piece, and push it out with the base from the tube. Now run the knife though the base and carefully remove the cake and place it on the serving dish. You need a very sharp serrated knife to cleanly slice this cake.
Serve with some whipped cream or dust with some sugar and serve with evening cuppa.

5 stars - based on 4 review(s)
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